Gratin of fresh & smoked salmon, beetroot, potatoes & dill served in a casserole dish

Gratin of fresh & smoked salmon, beetroot, potatoes & dill

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(10 ratings)

Prep: 25 mins Cook: 1 hr, 25 mins


Serves 8

Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (8)

  • kcal641
  • fat49g
  • saturates25g
  • carbs25g
  • sugars8g
  • fibre3g
  • protein24g
  • salt1g
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  • 500-600g piece salmon fillet



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 200g smoked salmon



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 850g Maris Piper potatoes, peeled
  • 475ml double cream
  • 175ml soured cream
  • 100ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 450g cooked beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • butter, for the dish



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 20g dill, roughly chopped
  • green salad or cabbage, to serve


  1. Using a sharp knife, cut the salmon into slices about ½cm thick (if there's skin on your salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.

  2. Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It’s best (and certainly quickest) to do this with a mandoline.

  3. Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beets into slices about 2mm thick.

  4. Season the potatoes and cream and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Now add the rest of the beetroot and fish, seasoning again and adding the dill. Spoon the rest of the potatoes on top. You don’t need to arrange the top layer of potatoes nicely unless you really want to.

  5. Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins). Serve with a green salad or, if you want something more comforting, warm cabbage.

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Comments, questions and tips

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1st Feb, 2018
We really enjoyed this gratin as it wasn't as creamy as a lot of them are. It was easy to make although it did take a lot longer than 25 mins to prepare. We thought it needed more smoked salmon next time we cook it but overall a great dish to serve anytime! 8/10
11th Jan, 2020
Can I reheat it the next day?
lulu_grimes's picture
14th Jan, 2020
Hello, Yes you can reheat it the next day as long as you have cooled and stored it correctly in the fridge. The gratin may be more solid the second time you serve it.
26th Mar, 2018
Is this a generous serving for eight people with large appetites?
goodfoodteam's picture
1st Apr, 2018
Thanks for your question. This is enough for 8 but we can't account for big appetites! The dish is rich and if served with a variety of sides should be enough.
Gemma John's picture
Gemma John
23rd Dec, 2017
Can I assemble this the night before and then refrigerate to bake in the oven the next day? If so, how long would it need to cook from the fridge?
goodfoodteam's picture
24th Dec, 2017
Thanks for your question. Yes you can. We'd suggest adding around another 5 - 10 mins. Cook until the potatoes are tender and the top is bubbling.
20th Dec, 2017
Can this be made in advance and frozen?
goodfoodteam's picture
23rd Dec, 2017
Thanks for your question. We don't recommend freezing this dish as soured cream can have a tendency to split when frozen.
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